Name: Roasted capsicum and beetroot salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 gram baby beetroot; 1 each small red, orange and yellow capsicums; cooking-oil spray; 1/2 small red onion, finely chopped; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon thinly sliced preserved lemon rind; 1 tablespoon lemon juice

Ingredients

500 gram baby beetroot

1 each small red, orange and yellow capsicums

cooking-oil spray

1/2 small red onion, finely chopped

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon thinly sliced preserved lemon rind

1 tablespoon lemon juice

Method

1.Preheat oven to 220°C.

2.Trim leaves from beetroot; wrap each beetroot in foil, place on oven tray. Place capsicums on baking paper lined oven tray; spray with oil. Roast beetroot and capsicums about 30 minutes or until beetroot are tender and capsicums have blistered and blackened.

3.Cool beetroot 10 minutes then peel and quarter. Cover capsicums with plastic or paper 5 minutes. Quarter capsicums; discard seeds and membranes. Peel away skin, then halve each quarter lengthways.

4.Arrange beetroot and capsicum on large serving platter. Sprinkle with onion, parsley and preserved lemon; drizzle with juice.

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